ELECTRIC TUNNEL OVEN
Electric tunnel ovens are universal ovens used for continuous baking of all types of bread and pastry at temperature up to 300°C. Transport through the baking area is executed by the knitted steel mesh. For heating special electric heaters are used. The oven is double-deck or one-deck. It can function as an independent unit or within automated lines. Energy is saved by using high-quality insulation materials and automatic regulation of steam flow. The electric tunnel oven has especially designed ceramic heaters distinguished by long life-time and extreme flexibility.
CYCLOTHERMIC TUNNEL OVEN
Cyclothermic tunnel ovens are universal ovens used for continuous baking of all types of bread and cakes which require baking temperatures up to 300°C. Transport through the baking area can be executed by means of a knitted steel mesh (TPN), granite plates (TPN-GP) and hinge blade (TPN-S). The heating medium used can be oil, gas or a combination of these two. It operates as an independent unit or within automated lines. It needs an extremely low consumption of energy for baking.
Cyclothermic ovens circulate hot air between and around the decks with indirectly (heat exchanger). Other than the baking surface, these ovens are typically all steel construction. The Advantage of the cyclothermic is the ability to change temperatures rapidly. Wachtel, as well can regulate the temperature on the top (1-2) decks to a lower temperature than the rest of the decks to accommodate various products at the same time.
Cyclothermic ovens are not usually recommended for baking “heavy” products with a very long baking time. As with a hot air heating system, when the burner shuts off, there is a tendency for the oven to cool down faster until the thermostat calls for more heat. However, with the burner re-ignites (go back to flame) the temperature will rise again quickly thanks to the new developed 2 stage burner with quick start. This is a advantage compare to other ovens special when you bake Products with a high starting baking temperature and after a short time the temperature will be reduced for the rest of the baking time.
THERMO OIL TUNNEL OVEN
Thermo oil tunnel ovens are universal ovens used for continuous baking of all types of bread and pastry at temperature up 300°C. Transport through the baking area can be executed by means of a knitted steel mesh (TPN), granite plates (TPN-GP) and a hinge blade (TPN-S). The heating medium used is thermal oil. It works as an independent unit or within the automated lines’ assembly. Use of thermal oil as a heating medium provides for extreme efficiency and at the same time for gentle transmission of heat on the product. For this reason, products baked in such an oven are of higher quality and retain their freshness for a longer period of time.
THERMO OIL MULTI DECK TUNNEL OVEN (WITH AUTO LOADING/UNLOADING)
Thermo oil multi deck tunnel ovens are universal baking ovens designed to bake all types of bread and pastry, i.e. free-baked products and those baked on trays or in pans. The oven is suitable especially for bakeries with high production outputs and/or large product assortments, as well as for any bakery seeking high final product quality and at the same time keeping a vigil eye on energy efficiency. The multi-deck construction allows the oven to be placed even in bakeries with considerable space constraints, allowing the bakery to save precious space. The unique construction allows it to work either in batch or continuous-step mode, while the (abundantly isolated) floating-decks concept gives the oven a remarkable flexibility of use.
CYCLOTHERMIC MULTI DECK OVEN (WITH AUTO LOADING/UNLOADING)
Cyclothermic ovens circulate hot air between and around the decks with indirectly (heat exchanger). Our Partners developed its parallel radiator technology (patented) with thermal output rate of approx. 90% which gives you consistent heat distribution, uncompromising uniform baking results and high energy efficiency. Other than the baking surface, these ovens are typically all steel construction complete welded (gas-tight) with corrosion free steel with the latest innovation mineral wool insulation.
The advantage of the cyclothermic is the ability to change temperatures rapidly. WACHTEL, as well can regulate the temperature on the top (1-2) decks to a lower temperature than the rest of the decks to accommodate various products at the same time. Because air does not hold heat very well, we use special developed stone for its baking surface with boast a fuel consumption saving of 60% to 75% (very efficient) over some other traditional cyclothermic ovens. Up to three deck groups can be controlled seperately.
HIGH PERFORMANCE STEAM GENERATORS
The steam generators are installed inside the burner forefront and contain heat storing elements made of construction steel. Steam is feed through robust 8 mm wide thick-walled steel pipes. Of course, each deck is equipped with a steam relief valve and steam dampers. Batch by batch can safely be baked in the COLUMBUS oven. Even products that react sensitive to steaming take advantage and show a glossy surface and perfect volume. The usually 200 mm wide high-quality insulation material is another proof of energy efficient baking oven technique.
HIGH HEAT CONSERVATION STONE
BAKING SURFACE
The deck plates are made of specifically developed mineral stone which ensures high heat storage capacity and allows baking of “stone oven bread” giving you a promotional edge.
COMPLETE WELDED
(GAS TIGHT)
The highly heat resistant and corrosion resistant baking chambers are welded gas-tight without using screws and seals subject to wear. There is no use of wear-prone screw connections or seals for extra safety and durability.
STANDARD STEAM TUBE MULTI DECK OVEN (WITH AUTO LOADING/UNLOADING)
Vapor Tube ovens circulate heat through the use of a series of sealed, thick wall tubes that contain approximately 1 liter of water. Each tube surrounds the oven chamber and as well as passing above and below the decks. The bottom portion of each tube rests directly on the burner chamber. The water inside the tube quickly boils, turning to steam. By natural thermodynamics, the steam circulates through the pipes, radiating its heat through the oven walls and stone hearth. As the heat is transferred, the steam returns to the liquid state and returns to the bottom of the tube, where the entire process begins again. The heating system requires no moving parts or fans to distribute the heat, thereby eliminating a potential source of uneven baking and required adjustment and maintenance.
Vapor tube ovens also provide excellent baking quality since the tubes themselves serve as an excellent thermal mass. Steam tube deck ovens are good ovens to bake heavy German Bread (100 % Rye flour), which has a long baking time over 75 minutes
GENTLE HEAT
Gentle heat that envelops the product, steam tubes maintain uniform temperature between the core and the surface of the product. Heat in the chamber spreads evenly through a high radiating surface.
GENTLE STEAM
The quantity and quality of steam for baking is crucial for optimal cooking. A steam oven envelops product with moist steam, that easily sticks to the product because it almost reaches condensing temperature.
MAINTAIN UNIFORM HEAT
Iit was designed with the best productivity for steam tubes: the use of double tube rings for the ceiling and bedplate of each deck. This, together with the special path followed by the tubes, promotes heat exchange.
LARGE STEAM GENERATORS
The steam generators are placed in direct contact with the exhaust fumes for maximum reactivity, guaranteeing a large steam production. The energy accumulated by the steam generators that is not completely used, contributes towards the overall thermal inertia of the oven, which is very important for the stabilization and quick recovery of the baking temperature.
GREAT RELIABILITY
For highly resistant tubes, we use the highest quality materials, coming only from reliable foundries. Their thickness was increased to guarantee higher resistance and implemented a constructive geometry suitable for minimizing thermal stress. Each individual tube is tested with a pressure of 700 atmospheres. This special testing activity is used exclusively by Polin and is indicated on the tubes upon delivery of the oven.
EASY MAINTENANCE
To help with cleaning and ordinary maintenance, all components of the steam tubes are positioned to be easily accessed from the front. There are double deck lights located at the door granting resistance and easy replacement. The prefabricated steam generators, can be easily extracted and makes cleaning and maintenance easy, resulting in lower costs.
RACK OVEN (ELECTRIC, GAS, OIL)
A rack oven is a batch vertical oven into which racks full of sheet pans can be wheeled for baking. This unit can hold 8 to 20 sheet pans per rack baking cycle. Some units make use of electric or fuel sources, and place fans inside the baking chamber (generation of convection drying) to speed up baking times and to develop special features in the products. This oven is suitable for all kind of operations due to its floor space economy, and medium to long baking cycle times. The products are baked upon customer order, and are often offered directly (unpackaged) for immediate consumptions.
These ovens usually have programmable (saved) recipes so that the operator can change baking time and temperature, intensity of air ventilation, and steam impingement frequency. Our partners combine exclusive technologies to create unique synergy effects and offer you rack ovens with character. In this way you produce brilliant baking results in every respect and at the same time make ecology winners.
TOP BAKING QUALITY
With the multi-stage burner there is a much more accurate regulation of the temperature development, fewer burner starts, reduced wear and tear on the burner and heat register; no pre-rinse cycle; just 2 – 4 seconds for the flame to ignite. The convection air is adjustable to the needs of each bakery product. The active refresh is used for the dehumidification of the baking chamber and cooling between the product changes. Active cooldown controlls the automatic cooling of the baking chamber between two product changes.
HIGHTECH FUNCTIONALITY
Energy-efficient LED remote status indicator on the hood. The stainless steel door opens ergonomically and the handling is simplified. You can open the glass pane tool-free so a impeccable hygiene is given.
W-MAGNETIC is a magnetic mount at ergonomic height so that everything is in the right place and always stored within reach.
ECO MULTI STEAM
ENERGY SAVER
With the 2-stage burner with quick-start function, a much more accurate regulation of the temperature development is given. There are fewer burner starts, a reduced wear and tear on the burner and heat register and no pre-rinse cycle. The heat exchanger is highly efficient and ensures an outstanding heat transfer surface. With the powerful fan the air flows up to
2500 m³/h with highest circulation level (level 7) possible. You can analyse your energy and water consumption costs as well as vacancy times for utilisation optimisation with the ENERGY MANAGER (which is integrated in the IQ TOUCH control panel). With the LED technology inside the baking chamber you can also save energy, there are even funding opportunities. The high thermal efficiency in the heat exchanger’s combustion process provides a low connected load.
